The Food Newsletter

Ingredients

1/4 cup extra-virgin olive oil

2 cans (15.5 ounces each) chickpeas, rinsed, drained, and patted dry

1 teaspoon cayenne pepper

1 tablespoon cumin seed

Coarse salt

Directions

Preheat oven to 450 degrees. Pour olive oil on a rimmed baking sheet and place in oven until oil is hot, 3 minutes. In a medium bowl, combine chickpeas, cayenne pepper, and cumin seed. Season with salt and toss to combine. Place chickpea mixture on hot baking sheet and spread in a single layer. Bake until chickpeas are crisp, 10 to 12 minutes. With a slotted spoon, transfer to paper towels and let cool slightly. Serve warm.